with the crispiest not soggy bottom
Savory pies are really a perfect food. Spanakopita is one of those dishes that is so simple but hits every mark on texture and flavor. After making a few different variations over the years I’ve finally settled on my perfect spanakopita. Frozen chopped spinach, I found out, is crucial for a filling that isn’t overly wet resulting in a soggy bottom. The alliums really serve as a flavorful base for the spinach filling, and no amount of garlic is too much. For the feta, I like to use a mix of the classic water packed crumbly feta and my favorite oil packed sheep’s milk feta. The creamier consistency of the oil packed feta helps bind the filling. The shape of your spanakopita comes down to preference, but I love a round one that you can cut into perfect triangular slices, so everyone can have a piece with maximum crust — the best part.
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